Honey Ice Cream Adapted from Pure Dessert, by Alice Medrich
The original version of this ice cream calls for ½ cup honey, but I found that to be a bit too intense and sweet. I think, however, that it’s mainly a question of what type of honey you use. I used blackberry honey, which has a fairly strong flavor. If I had used something more dainty and mild, I think the result would have been more balanced. So, that said, I guess I would recommend starting with a bit less honey, no matter what type you use. Then taste and adjust to your liking.
- ½ cup whole milk
- 1/3 to ½ cup honey (see note above)
- Slightly rounded 1/8 tsp. salt
- 2 ¼ cups heavy cream
In a small saucepan, warm the milk over medium heat until it begins to simmer gently around the edges. Pour it into a medium bowl, and allow to cool completely. (This will prevent curdling when the honey is added.) Add the honey and salt, and stir well to dissolve the honey. Stir in the cream. Taste, and adjust the amount of honey as needed. Cover and chill thoroughly, preferably overnight.
Freeze according to the instructions for your ice cream maker. Then, before serving, store the ice cream in the freezer until hard enough to scoop, at least 3 to 4 hours.
Yield: about 1 quart
source: http://orangette.blogspot.com/2008/09/hello-finally.html